Dijon Sirloin Tips

Total Time

Prep: 20 min. Bake: 1 hour


4 servings

Updated: Sep. 23, 2022
I received this recipe years ago and have put it to excellent use ever since. This beef and mushroom dish is such a hit with our family it's become a tradition for birthdays and Christmas. — Janelle Lee, Appleton, Wisconsin


  • 1 beef top sirloin steak (1-1/4 pounds), cubed
  • 2 tablespoons butter
  • 1 tablespoon canola oil
  • 3 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1/2 cup beef broth
  • 1/4 cup white wine vinegar
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons cornstarch
  • 1/2 cup heavy whipping cream
  • Hot cooked noodles
  • Chopped fresh parsley, optional


  1. In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender.
  2. In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.

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